The Effect of Replacing Water with Tiger Nut Milk (Horchata) Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids) of a Cooked Pork Liver Meat...

by Juana Fernández-López, José A. Pérez-Alvarez, Elena Sánchez-Zapata, Estrella Sayas-Barberá
Published 2013-01-01

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

by Carmen Ballester-Costa, Esther Sendra, Juana Fernández-López, Jose A. Pérez-Álvarez, Manuel Viuda-Martos
Published 2017-07-01

In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

by Beatriz Gullon, Manuela E. Pintado, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos
Published 2015-12-01

Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

by Gema Nieto, Juana Fernández-López, José A. Pérez-Álvarez, Rocío Peñalver, Gaspar Ros-Berruezo, Manuel Viuda-Martos
Published 2021-05-01

Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

by Marika Pellegrini, Raquel Lucas-Gonzalez, Estrella Sayas-Barberá, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos
Published 2018-01-01

Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

by Marika Pellegrini, Raquel Lucas-Gonzalez, Juana Fernández-López, Antonella Ricci, José A. Pérez-Álvarez, Claudio Lo Sterzo, Manuel Viuda-Martos
Published 2017-11-01